Sweet Pepper Pots

Name: Sweet Pepper Pots
Ingredients: grated parmesan cheese; salt and cayenne pepper; 3 rounded teaspoons (4–6 x 5 ml spoon) capers, chopped finely; ¼ pint (150 ml) double cream; 1 lb (450 g) tomatoes; 1 teaspoon (5 ml spoon) caster sugar; 2 medium-size onions, chopped small; 2 cloves of garlic, chopped finely; 4 oz (100 g) butter; 2 large red peppers, seeds removed and chopped into small cubes; salt and cayenne pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This is rather like a thick and particularly good hot ratatouille, topped with cream and capers. It can be prepared well ahead and simply heated up at the last moment.

Ingredients

4 oz (100 g) butter
2 large red peppers, seeds removed and chopped into small cubes

Main course
Gluten-free
Vegetarian

Method

Melt the butter in a large saucepan. Add the chopped pepper, chopped onion and chopped garlic and cook in the open saucepan over a gentle heat, stirring often for 15–20 minutes until the pepper is quite soft. Pour boiling water over the tomatoes, skin them and chop up roughly. Add to the saucepan, cover and cook gently for another 15–30 minutes until the tomatoes have turned to a thick mush. St